Twice Baked Loaded Breakfast Potatoes are a delicious and hearty breakfast or brunch option that combines the comforting flavors of crispy, golden potatoes with savory fillings like scrambled eggs, cheese, beef, and green onions. This recipe takes baked potatoes to the next level by scooping out the insides, mixing them with flavorful ingredients, and then baking them again for a crispy exterior and creamy, cheesy filling. Perfect for meal prepping or serving as a crowd-pleasing dish for family or guests!

Why You’ll Love This Recipe

These Twice Baked Loaded Breakfast Potatoes are the ultimate comfort food that can easily be customized to your liking. The fluffy potato filling is combined with rich cheese, smoky beef, and scrambled eggs, making each bite a mouthwatering experience. The twice-baked process creates a crispy skin while keeping the inside creamy and flavorful. Whether you enjoy them as a breakfast treat or a savory brunch dish, they’re sure to satisfy everyone at the table.

Twice Baked Loaded Breakfast Potatoes

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 large russet potatoes
1 tablespoon olive oil (for rubbing the potatoes)
4 large eggs
1/2 cup shredded cheddar cheese
1/2 cup cooked beef, crumbled
1/4 cup sour cream
1/4 cup milk
1 tablespoon butter
Salt and pepper, to taste
2 tablespoons green onions, chopped (for garnish)
1/4 teaspoon garlic powder (optional)

Directions

Prepare the potatoes:

Preheat the oven: Preheat your oven to 400°F (200°C).
Prepare the potatoes: Wash and scrub the potatoes thoroughly. Pat them dry with a towel. Rub each potato with a little olive oil and season with salt. This will help the skins get crispy when baking.
Bake the potatoes: Place the potatoes directly on the oven rack (or on a baking sheet) and bake for 45-60 minutes, until the skins are crispy and a fork easily pierces the potatoes. Remove the potatoes from the oven and allow them to cool for about 10 minutes.

Scoop and fill the potatoes:

Cut the potatoes: Once the potatoes are cool enough to handle, slice each potato in half lengthwise. Carefully scoop out most of the flesh, leaving a small border around the edges so the skins stay intact. Place the scooped-out potato flesh into a mixing bowl.
Make the filling: Mash the potato flesh with a fork or potato masher. Add the butter, sour cream, milk, and garlic powder (if using). Season with salt and pepper to taste. Mix everything together until smooth and creamy. Add the shredded cheddar cheese, crumbled beef, and scrambled eggs, and stir until evenly combined.

Refill and bake:

Refill the potato skins: Spoon the potato mixture back into the potato skins, packing it in gently. Top with a little extra shredded cheese on top of each stuffed potato for an extra cheesy finish.
Bake again: Place the stuffed potatoes on a baking sheet and return them to the oven. Bake for an additional 15-20 minutes, until the tops are golden and the cheese is melted and bubbly.

Serve:

Garnish and enjoy: Remove the potatoes from the oven and garnish with freshly chopped green onions. Serve hot and enjoy!

Servings and Timing

Servings: Makes 8 halves (4 whole potatoes)
Prep time: 15 minutes
Cook time: 1 hour (45-60 minutes for baking the potatoes, 15-20 minutes for baking after refilling)
Total time: 1 hour 15 minutes to 1 hour 30 minutes

Variations

Add vegetables: Add sautéed spinach, bell peppers, or mushrooms to the filling mixture for extra flavor and nutrition.
Spicy version: Add diced jalapeños or a sprinkle of cayenne pepper to the potato mixture for a spicy kick.
Different cheeses: Swap the cheddar cheese for other cheeses like Monterey Jack, Swiss, or Gouda for a different flavor profile.
Vegetarian version: Skip the beef and use sautéed vegetables like spinach, zucchini, or tomatoes instead.

Storage/Reheating

Storage: Leftover Twice Baked Loaded Breakfast Potatoes can be stored in an airtight container in the refrigerator for up to 3 days.
Freezing: You can freeze the stuffed potatoes before the second baking step. Wrap them tightly in plastic wrap and foil, then store in a freezer-safe bag. When ready to bake, thaw in the refrigerator overnight, then bake as directed.
Reheating: To reheat, place the potatoes in a 350°F (175°C) oven for 10-15 minutes, or until heated through. You can also microwave individual halves for 1-2 minutes, though they won’t be as crispy.

FAQs

1. Can I make these ahead of time?

Yes, you can prepare the stuffed potatoes a day in advance, cover them, and refrigerate them until you’re ready to bake them. Just bake them as directed when you’re ready to serve.

2. Can I use other types of potatoes?

Yes! While russet potatoes work best for this recipe due to their size and texture, you can use other types like Yukon Gold or red potatoes. Just keep in mind that smaller potatoes may require less baking time.

3. Can I skip the eggs?

Yes, you can skip the eggs if you prefer a simpler filling. The eggs help to add richness and creaminess, but the potatoes and cheese will still be delicious without them.

4. How can I make these potatoes spicier?

For extra heat, add chopped jalapeños, chili flakes, or even a drizzle of hot sauce on top of the potatoes before baking. You could also use pepper jack cheese for a spicy, cheesy kick.

5. Can I make these potatoes dairy-free?

Yes! You can substitute the cheese, sour cream, and butter with dairy-free alternatives like non-dairy cheese, plant-based butter, and coconut or almond milk. The recipe will still be delicious, with just a slightly different flavor profile.

Conclusion

Twice Baked Loaded Breakfast Potatoes are the perfect combination of crispy, cheesy, and creamy, making them the ultimate comfort food. These potatoes are versatile and can be customized with your favorite fillings, making them an ideal choice for breakfast, brunch, or even a hearty snack. With a crispy exterior and a soft, flavorful filling, they’re sure to become a favorite in your kitchen!

Chef MARTHA

Twice Baked Loaded Breakfast Potatoes

Why You’ll Love This Recipe

Ingredients